I've
trawled through all the food catalogues with particular interest in
the vegetarian options. Hmm – in the past I've treated myself to a
posh vegetarian main for the holidays and have been underwhelmed.
This year I decided I was going to make what I liked - you may not
think it particularly festive but hey, I'm not going to criticise
your turkey, goose or whatever you choose - live and let live I say!
Root
Veggie Pie
Gives
8 individual pies
300g/11oz carrots
300g/11oz parsnips
top, tail and peel then cut into a fine dice – 2x2cms/¾ x ¾”
approximately
1 large onion, finely chopped
salt and black pepper
glug of rapeseed oil
knob of butter
a foil tray or casserole dish if you prefer
measuring 23x23 cms/9x9”
Pre-heat your oven 180fan/200c/Gas 6.
First up roast your veggies.
Place them in the foil tray and bake (set your timer) for 20
minutes, turn and repeat. Set aside.
You'll also need two medium size ready baked potatoes, peeled
and chopped finely.
I've chosen a mornay sauce – veggies and cheese, perfect.
Mornay
Sauce
Serves 4-6
40g/1½oz unsalted butter
40g/1½oz plain flour
600ml of milk – I use semi skimmed
150g/5oz mature Cheddar cheese
(or a combination of Cheddar and gruyere)
salt and black pepper
½ tsp Dijon mustard - optional
Melt the butter in a pan and stir in the flour. Cook gently
for a minute, stirring – make sure you don't brown the mixture.
Gradually add the milk whisking constantly and eventually bring to
the boil, whisking until it's smooth and thick. Lower the heat and
simmer for 2 minutes, then add the cheese, mustard and season. I'd
taste before you add salt – there's salt in the cheese – adjust
accordingly.
Finally you'll need either a quantity of puff pastry or, if
you're in a hurry or just can't be bothered the old faithful ready to
use puff pastry sheet. 1 sheet = 320g.
Method and photo guide up next.
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